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Beetroot & Sweet Potato Roesti

Healthy, balanced, affordable recipes from Dandenong Market. This vegan recipe for Beetroot & Sweet Potato Rosti is delicious and packed with veggies.


  • 200 grams fresh beetroot
  • 500 grams fresh sweet potato
  • 1 large finely diced onion
  • 1 piece of fresh ginger, finely chopped
  • 3 cloves fresh garlic, crushed
  • 1 teaspoon black mustard seeds
  • ½ bunch chopped fresh thyme
  • Sea salt and cracked black pepper
  • 1 cup almond milk
  • Plain flour
  • Cherry tomatoes
  • Fresh rocket lettuce
  • Olive oil


  1. In a frying pan gently sautee the diced onion, garlic and ginger together with a little vegetable oil until they are softened and aromatic.
  2. Parboil the sweet potato for 6 minutes, then let cool slightly.
  3. Grate the sweet potato and beetroot together into a bowl, then add the sautéed onion, garlic and ginger. Add the black mustard seeds and season with salt and cracked black pepper. Add the almond milk then add the self-raising flour until it creates a light batter.
  4. Preheat a non-stick frying pan with some vegetable oil and spoon a tablespoon of the mixture into the pan and cook on medium heat until golden brown then turn over and repeat on the other side.
  5. Serve your vegan rosti warm with fresh rocket, chopped cherry tomatoes and drizzle with olive oil.

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